Mexican Chicken Grain Bowl (Print version)
Spiced chicken over grains with black beans, veggies, and tangy lime crema for a wholesome meal.
# What you need:
→ Spiced Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon cayenne pepper (optional)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Grains
10 - 1 cup brown rice (or quinoa for gluten-free)
11 - 2 cups water
12 - 1/2 teaspoon kosher salt
→ Vegetables and Toppings
13 - 1 cup black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
16 - 1 red bell pepper, diced
17 - 1 ripe avocado, sliced
18 - 1/4 cup red onion, thinly sliced
19 - 1/4 cup fresh cilantro, chopped
20 - 1/2 cup crumbled cotija cheese (or feta)
21 - 1 lime, cut into wedges
→ Lime Crema
22 - 1/2 cup sour cream or Greek yogurt
23 - Zest and juice of 1 lime
24 - 1 tablespoon mayonnaise (optional)
25 - 1/4 teaspoon kosher salt
# Directions:
01 - Combine brown rice, water, and salt in a small saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 30 to 35 minutes (or 15 minutes if using quinoa) until the liquid is fully absorbed and grains are tender. Fluff with a fork and keep warm.
02 - Pat the chicken breasts dry and place them in a mixing bowl. Drizzle with olive oil, then add chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated on all sides.
03 - Heat a grill pan or heavy skillet over medium-high heat. Place the seasoned chicken breasts in the pan and cook for 5 to 6 minutes per side until golden and cooked through (internal temperature should reach 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
04 - In a small bowl, whisk together sour cream, lime zest, lime juice, mayonnaise if using, and salt until smooth and well combined. Set aside.
05 - Divide the cooked grains among four bowls. Layer each with black beans, cherry tomatoes, corn kernels, diced bell pepper, avocado slices, red onion, and the sliced grilled chicken.
06 - Drizzle the lime crema generously over each bowl. Sprinkle with fresh cilantro and crumbled cotija cheese. Garnish with a lime wedge and serve immediately.
# Expert advice:
01 -
- The lime crema alone is worth making this recipe, and it doubles as a dip for tortilla chips the next day.
- Everything cooks in under 45 minutes, and the components store separately so leftovers taste just as fresh.
02 -
- Letting the chicken rest before slicing is not optional because cutting immediately releases all the moisture onto the board instead of keeping it in the meat.
- Rinsing canned black beans thoroughly under cold water removes the starchy liquid that can make your bowl taste like the can.
03 -
- Slice the chicken against the grain so every bite is tender rather than stringy.
- Warm the black beans in a small pot with a pinch of cumin before adding them to the bowl because cold beans straight from the can drag down the temperature of everything around them.